Mango Panna cotta with minted Blueberry apple conserve
Ingredients
- 2 1/2 cup Coconut milk
- 1 1/2 cup Mango juice or puree
- 1/2 cup sugar
- 2 tsp agar agar
- 1 each vanilla bean (or 1tsp vanilla extract)
- For the Conserve
- 1 cup diced fresh apple
- 1 cup fresh blueberries
- 1 cup sugar
- 1/4 cup orange juice
- 1 ounce Grand Marnier
- 1 Tbsp coconut oil
- 1 Tbsp Chiffonade mint, plus extra leaves to garnish
Instructions
- Whisk sugar and coconut milk together in a heavy pot. Bring to a boil.
- Add in the Mango juice and return to boiling. Then whisk in the agar agar and vanilla. Continue boiling for another 2 to 3 minutes, whisking to keep from boiling over.
- Remove from the heat and pour into sprayed or greased ramekins. Put in the fridge and allow to set for at least an hour.
- make the conserve: Melt the coconut oil in a saute pan or pot over high heat. When hot, add the apples. Turn the heat back a little bit and cook until they have a little color and softness, stirring occasionally.
- Add the sugar and stir until melted. Then add the blue berries.
- Add in the Grand Marnier. You can flame this if you want or just let it cook down. Then add the orange juice. Allow to cook down until it is part of the sauce and the blueberries begin to break down, but stay mostly intact.
- Allow the mixture to cool. Then fold in the chiffonade mint.
- Run a paring knife around the edge of the panna cotta if needed to release from the ramekin. Unmold onto a plate. Garnish with the Conserve and a sprig of mint. Serve and enjoy.
Notes
Chiffonade refers to a method of slicing herbs and greens where the leaves are stacked or rolled together and sliced very thin.
Agar Agar is available in specialty stores or online merchants such as Amazon. It is a vegan substitute for gelatin.
Be careful how much agar agar you use. The mixture will be liquid. But, too much will make the final product too dense and firm. It should be the consistency of a custard.
When using coconut milk, try to get the highest fat count possible. You could even go half coconut milk and half coconut cream.
Also, if you have access to a mango puree instead of juice, that would impart better flavor and consistency.
If using vanilla bean, scrape the seeds and put them in the mix. Using bean vanilla is definitely preferred over extract.